WO2013051146A1 - Procédé pour la production de glucomannane de konjac dépolymérisé et glucomannane de konjac dépolymérisé obtenu par celui-ci - Google Patents

Procédé pour la production de glucomannane de konjac dépolymérisé et glucomannane de konjac dépolymérisé obtenu par celui-ci Download PDF

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Publication number
WO2013051146A1
WO2013051146A1 PCT/JP2011/073172 JP2011073172W WO2013051146A1 WO 2013051146 A1 WO2013051146 A1 WO 2013051146A1 JP 2011073172 W JP2011073172 W JP 2011073172W WO 2013051146 A1 WO2013051146 A1 WO 2013051146A1
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molecular weight
glucomannan
konjac
low molecular
acid
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PCT/JP2011/073172
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English (en)
Japanese (ja)
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高橋　亮
瀧上　昭治
眞知子 瀧上
匡司 荻野
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株式会社 荻野商店
国立大学法人群馬大学
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Priority to PCT/JP2011/073172 priority Critical patent/WO2013051146A1/fr
Publication of WO2013051146A1 publication Critical patent/WO2013051146A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan

Definitions

  • the present invention relates to a method for producing a low molecular weight konjac glucomannan and a low molecular weight konjac glucomannan obtained by this method.
  • Konjac glucomannan (konjac flour) is a component contained in konjac koji and is classified as a water-soluble thickening polysaccharide. Normally, konjac glucomannan is obtained as a particulate powder by drying and purifying konjac koji, but when water is added thereto, it swells and becomes a highly viscous substance. A general konjac product is produced by gelling this viscous material by an alkaline reaction.
  • Konjac glucomannan obtained as described above is a polysaccharide in which glucose and mannose are polymerized in a ratio of 2: 3 to 1: 2, and is a neutral natural polymer having a molecular weight of about 1 million. Since this product is rich in elasticity, it is used as a new type of jelly raw material such as konjac jelly, and also has an effect as a physical property modifier such as giving elasticity to conventional jelly raw materials. It has been.
  • konjac glucomannan is hardly digested in the human digestive tract and is only partially converted into fatty acids by intestinal microorganisms and used. Therefore, konjac glucomannan is one of foods with extremely low calories (5-7 kcal per 100 g). It is often used as a food material when it is necessary to limit the calorie intake. Moreover, it is said that it is a typical dietary fiber and has an effect of lowering blood glucose level and blood cholesterol and immune enhancing activity.
  • Patent Document 1 describes that a glucomannan-containing food or pasted glucomannan is used as a raw material, and the viscosity is reduced by dispersing or further heating in acidic water.
  • konjac flour is mixed with an organic acid solution obtained by adding water to organic acids, and glucomannan contained in konjac flour is hydrolyzed with organic acids to reduce the molecular weight, thereby producing a low-viscosity liquid.
  • a low-viscosity liquefied glucomannan can be obtained by acid hydrolysis of the dissolved high-viscosity glucomannan.
  • those obtained by these methods have problems in distribution and storage because the final form is liquid.
  • Patent Document 3 The present inventors previously described a method for obtaining a low-molecular-weight konjac glucomannan powder that is powdery and convenient for storage, distribution, etc., and can obtain good handling properties. Heading and patent application (Patent Document 3).
  • an organic acid is used as an acid in the presence of alcohol, and konjac powder is hydrolyzed in a powdery state under high temperature and pressure conditions, and a powdered glucomannan is obtained.
  • coloring may be seen in the obtained glucomannan, which is not always industrially satisfactory.
  • the weight average molecular weight is about 100,000, and it is required to further reduce the molecular weight in order to be widely used as a food ingredient, a pharmaceutical carrier, an excipient and the like.
  • the present invention has been made in view of the above circumstances, and it is an object of the present invention to obtain a powdery low molecular weight reduced glucomannan that is easy to handle by a method that is industrially easy to use and hardly causes discoloration. It is.
  • the present invention As a result of earnest research on the hydrolysis of konjac glucomannan, resulted in hydrolysis of konjac glucomannan having a low molecular weight, such as coloring, by hydrolysis under predetermined conditions. It can be obtained without causing problems, and some of such low molecular weight konjac glucomannan has not been known so far, and its viscosity when dissolved in water is low, so it is very advantageous for food. As a result, the present invention was completed.
  • a mixed aqueous solution of an inorganic acid and an alcohol in an amount of 1 to 5 is added to reduce the pH of the reaction system to 2 or less, which is 70 to 130.
  • a method for producing a low molecular weight konjac glucomannan characterized by heating at a temperature of ° C.
  • the present invention is a low molecular weight konjac glucomannan having a weight average molecular weight (Mw) of 3,000 to 100,000 and a polydispersity (Mw / Mn) of 1 to 2.
  • Mw weight average molecular weight
  • Mn polydispersity
  • the present invention is the above low molecular weight konjac glucomannan having a 1% aqueous solution having a viscosity of 1 to 5 mPa ⁇ s at 25 ° C.
  • konjac glucomannan can be reduced in molecular weight under general working conditions. Since the resulting low molecular weight konjac glucomannan has a low viscosity, a low molecular weight glucomannan powder can be easily obtained by subsequent dehydration and drying treatments.
  • some of the low molecular weight konjac glucomannan obtained by the method of the present invention includes an unprecedented low molecular weight, which has a low viscosity when dissolved in water. Etc. can be blended and added.
  • 1 is a diagram showing the state of low molecular weight of konjac glucomannan when hydrolyzing konjac flour using various acids and various acid pH-30 vol% ethanol aqueous solutions.
  • a glucomannan-containing konjac powder is added with a mixed aqueous solution of an inorganic acid and an alcohol having a bath ratio of 1 to 5 to bring the pH of the reaction system to 2 or less, and this is performed at a temperature of 70 to 130 ° C. It is processed to produce a low molecular weight konjac glucomannan.
  • the konjac powder containing glucomannan which is the raw material of the method of the present invention (hereinafter referred to as “konnyaku raw material powder”)
  • so-called coarse powder obtained by drying konjac corms is pulverized, and then the konjac refined from which the flying powder is removed. Powder etc. are used.
  • This konjac raw material powder is mixed with an aqueous solution of an inorganic acid and an alcohol (hereinafter referred to as “acid-alcohol mixture”) to make the reaction system have a strongly acidic pH of 2 or less.
  • the amount of the acid-alcohol mixed solution added to the konjac raw material powder is 1 to 5 in the bath ratio.
  • the bath ratio means the ratio of the solution to the insoluble polymer, and the bath ratio when 100 mL of solution is added to 10 g of polymer is expressed as 10 (100 (mL) / 10 (g)). Is done.
  • Examples of the alcohol used in the acid-alcohol mixed solution include lower alcohols such as ethanol and methanol. From the viewpoint of safety, it is preferable to use ethanol.
  • As the alcohol an alcohol aqueous solution may be used. However, since the volume of the alcohol decreases when the alcohol and water are mixed, it is preferable to use anhydrous alcohol in order to obtain an accurate amount of alcohol.
  • examples of the inorganic acid used in the acid-alcohol mixed solution include hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid and the like, and hydrochloric acid is preferable from the viewpoint of usability.
  • This inorganic acid is used as the aqueous solution, and an amount suitable for the hydrolysis reaction may be used. As will be described later, when an organic acid is used, hydrolysis does not proceed under normal pressure.
  • the alcohol concentration in this acid-alcohol mixture is about 30 to 80%, preferably 40 to 60%.
  • the acid concentration is about 0.01 to 1N, preferably 0.1 to 0.5N. If the acid concentration is 1N or more, coloring may occur, and if it is less than 0.01N, hydrolysis may not be sufficient, which is not preferable.
  • the konjac raw material powder to which the acid-alcohol mixed solution is added and the pH of the reaction system is 2 or less is different from the case of adding only water, and the hydrolysis proceeds in a solid swollen state.
  • the hydrolysis time is not particularly limited, but can be changed depending on the degree of molecular weight reduction of the target konjac glucomannan, and is generally about 3 to 24 hours, preferably 5 minutes. 10 hours.
  • the temperature during hydrolysis is preferably a high temperature, and is generally about 80 to 130 ° C.
  • the konjac glucomannan reduced in molecular weight by acid hydrolysis is dehydrated, washed and dried in accordance with a known method used for purifying konjac powder. That is, the solution can be removed by solid-liquid separation means such as centrifugation, and further washed with an aqueous alcohol solution and dried using an electric dryer, etc. Can be obtained as
  • konjac glucomannan having various molecular weights can be obtained by appropriately adjusting the hydrolysis conditions.
  • the weight average molecular weight (Mw) is preferably from 3,000 to 100,000, preferably from 3,000 to 50,000, and the polydispersity (Mw / Mn) is preferably from 1 to 2 may be mentioned.
  • the above-described low molecular weight konjac glucomannan has almost no viscosity even when dissolved in water, and becomes a dry solution. That is, the preferable viscosity (25 ° C.) of the low molecular weight reduced konjac glucomannan of the present invention is about 1 to 5 mPa ⁇ s in its 1% aqueous solution.
  • the viscosity of a 1% aqueous solution of low molecular weight reduced konjac glucomannan having a weight average molecular weight of about 4,000 is about 1.3 mPa ⁇ s, which is higher than water.
  • the viscosity is almost the same as that of commercially available stick-type instant coffee and tea.
  • the above-described low molecular weight konjac glucomannan is a novel substance not described in the literature, and therefore, as a compounding ingredient for beverages and the like, which has been conventionally difficult in terms of viscosity while requiring the formulation of konjac glucomannan. Are advantageously used.
  • the method of the present invention becomes a highly viscous paste when mixed with water, and acid hydrolysis, which has been difficult to carry out, uses an aqueous alcohol solution to swell the konjac raw material powder in a solid state. It is intended to obtain a desired low molecular weight konjac glucomannan by hydrolyzing with an inorganic acid solution under specific conditions. And since this thing can be easily pulverized, it can provide the konjac glucomannan raw material which has high distribution, storage stability and good handling properties.
  • Viscosity measurement A tuning fork type vibration viscometer (SV type viscometer SV-10, manufactured by A & D Corporation) was used as a viscosity measuring instrument, and the viscosity at 25 ° C. was measured.
  • Example 1 Water close to a predetermined amount of 40% by volume was added to ethanol corresponding to a predetermined amount of 60% by volume, and then hydrochloric acid was added so that the pH of the mixed solution was 1. Further, water was added to make a predetermined amount, and finally the pH was finely adjusted with an acid to prepare a hydrochloric acid-60 vol% ethanol aqueous solution having a pH of 1. The obtained acid-ethanol mixture was used as a hydrolysis reagent.
  • konjac glucomannan having a molecular weight exceeding 1 million has a molecular weight of about 100,000 by acid hydrolysis for 45 minutes, and 23,000 to 1.1 in hydrolysis for 90 to 180 minutes.
  • the molecular weight was about 80,000.
  • Example 2 According to Example 1 (1), a hydrochloric acid-30 vol% ethanol aqueous solution having a pH of 1 was prepared and used as a hydrolysis reagent. Take 100 mL of this hydrolysis reagent in a flask, add 10 g of the same konjac flour as in Example 1 (bath ratio: 10), and heat in a hot water bath at 80 ° C. for 20 to 120 minutes to perform acid hydrolysis. It was. In the same manner as in Example 1 (1), dehydration, washing and drying were performed to obtain products 4 to 9. The results are shown in Table 2.
  • Example 3 According to Example 1 (1), hydrochloric acid—30 vol% ethanol aqueous solution having a pH of about 1, 1.5, 2, 3, 4, and 5 was prepared and used as a hydrolysis reagent. 100 mL of each of these hydrolysis reagents was placed in a flask, 10 g of the same konjac fine powder as in Example 1 was added thereto (bath ratio: 10), and heated in a hot water bath at 80 ° C. for 60 minutes for acid hydrolysis. . Subsequently, each was dehydrated, washed and dried in the same manner as in Example 1 (1) to obtain products 10 to 15. The results are shown in Table 3.
  • Example 4 According to Example 1 (1), a hydrochloric acid-40 volume% ethanol aqueous solution having a pH of 1 was prepared and used as a hydrolysis reagent. Take each 300 mL of this hydrolysis reagent in a flask, add 100 g of the same konjac flour as in Example 1 (bath ratio: 3), and heat in a hot water bath at 80 ° C. for 60 minutes, 300 minutes and 600 minutes, Acid hydrolysis was performed. Subsequently, each was dehydrated, washed and dried in the same manner as in Example 1 (1) to obtain products 16 to 18. The results are shown in Table 4 below.
  • Example 5 According to Example 1 (1), a hydrochloric acid-60 vol% ethanol aqueous solution having a pH of 1 was prepared and used as a hydrolysis reagent. To this hydrolyzing reagent, 300 mL each was taken in a flask so that the bath ratio was 3.3 and 2.6, and the same konjac fine powder as in Example 1 was added thereto. Heated for a minute to carry out acid hydrolysis. Subsequently, dehydration, washing and drying were performed in the same manner as in Example 1 (1) to obtain products 19 and 20. The results are shown in Table 5 below.
  • Example 6 According to Example 1 (1), hydrochloric acid-ethanol aqueous solutions (pH 1) shown in Table 6 were prepared and used as hydrolysis reagents. To this hydrolysis reagent, the same konjac fine powder as in Example 1 was added so that the bath ratio shown in Table 6 was obtained, and the mixture was heated in a hot water bath at 80 ° C. for 60 minutes for acid hydrolysis. Subsequently, dehydration, washing and drying were performed in the same manner as in Example 1 (1) to obtain products 21 to 23. The results are shown in Table 6 below.
  • Example 7 According to Example 1 (1), various acids were used to prepare acid-30 vol% ethanol aqueous solutions having various pHs, which were respectively used as hydrolysis reagents. 100 mL of each of these hydrolysis reagents was placed in a flask, 10 g of the same konjac fine powder as in Example 1 was added thereto (bath ratio: 10), and heated in a hot water bath at 80 ° C. for 60 minutes for acid hydrolysis. . Subsequently, each was dehydrated, washed and dried in the same manner as in Example 1 (1). The result is shown in FIG.
  • Example 8 The konjac raw material powder (Akagi Odama) was hydrolyzed under the conditions indicated by numbers 1 to 5 in Table 7. First, a hydrolyzed solution containing hydrochloric acid and ethanol at concentrations shown in Table 7 was prepared. The konjac raw material powder was added to this hydrolyzed solution so as to have the bath ratio shown in Table 7, and hydrolysis was performed at the temperature and time shown in the same table.
  • a commercially available pressure cooker was used for the hydrolysis at 128 ° C.
  • the pressure cooker reached 100 ° C.
  • the raw material placed in the glass container was added, and the time when it reached 128 ° C. was defined as the hydrolysis start time.
  • the hydrolysis reaction was stopped by rapidly cooling the pressure cooker.
  • the molecular weight and polydispersity of the obtained low molecular weight glucomannan were measured. Moreover, the viscosity (25 degreeC) of the 1% aqueous solution was measured. These results are also shown in Table 7.
  • the molecular weight, polydispersity, and viscosity of a 1% aqueous solution (25 ° C.) measured for the konjac raw material powder are also shown in the same table.
  • the low molecular weight konjac glucomannan obtained in the present invention has low viscosity and can be blended into general beverages.
  • the low molecular weight konjac glucomannan obtained by the method of the present invention has a final form of powder and particles, and its molecular weight is small, so even if it is added to water or the like, its viscosity does not increase.
  • this low molecular weight konjac glucomannan is used for various uses, for example, beverages, health foods (dietary fiber reinforced foods, konjac glucomannan function enhanced foods, etc.) It can be blended and used in compositions such as (confectionery, bread, noodles, marine products, meat products, instant soup, etc.) and cosmetics (humectants, surfactants, release agents, etc.).

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Abstract

L'invention porte sur un procédé pour la production d'un glucomannane de konjac dépolymérisé, ledit procédé étant caractérisé en ce qu'il comprend l'ajout à une poudre de konjac contenant du glucomannane d'une solution aqueuse mélangée d'un acide inorganique avec un alcool en une quantité permettant de donner un rapport de bain de 1-5, pour de cette manière ajuster la valeur du pH du système réactionnel à une valeur inférieure ou égale à 2, et ensuite le chauffage du mélange ainsi obtenu à 70-130°C ; et sur un glucomannane de konjac dépolymérisé qui a une masse moléculaire moyenne en poids (Mw) de 3 000-100 000 et un indice de polydispersité (Mw/Mn) de 1-2.
PCT/JP2011/073172 2011-10-07 2011-10-07 Procédé pour la production de glucomannane de konjac dépolymérisé et glucomannane de konjac dépolymérisé obtenu par celui-ci WO2013051146A1 (fr)

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5622980B1 (ja) * 2013-01-30 2014-11-12 清水化学株式会社 飲食品添加用グルコマンナン及びそれを含む飲食品
WO2014196619A1 (fr) * 2013-06-07 2014-12-11 株式会社 荻野商店 Procédé de fabrication de poudre de glucomannane de konjac stérilisée, et poudre de glucomannane de konjac stérilisée obtenue selon ce procédé
CN107163156A (zh) * 2017-05-17 2017-09-15 宁波拜尔玛生物科技有限公司 基于纳米技术制备的葡甘聚糖及其在石油工业中的应用
CN107266598A (zh) * 2017-05-17 2017-10-20 宁波拜尔玛生物科技有限公司 基于纳米技术制备的功能糖及其在医药领域的应用
CN112813502A (zh) * 2020-12-30 2021-05-18 常州高特新材料股份有限公司 一种单晶硅刻蚀制绒添加剂及其应用
JP2021159064A (ja) * 2020-04-01 2021-10-11 陝西理工大学 多酵素によるコンニャク精粉酵素分解物及びその製造方法
JP2023020621A (ja) * 2021-07-30 2023-02-09 岩井機械工業株式会社 滅菌装置
JP2023168898A (ja) * 2022-05-16 2023-11-29 伊那食品工業株式会社 気泡安定剤、含気性組成物および含気性組成物の気泡安定化方法
JP2023168901A (ja) * 2022-05-16 2023-11-29 伊那食品工業株式会社 離水抑制剤および離水抑制方法、ならびに離水抑制剤を含有する食品および冷凍食品

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Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5622980B1 (ja) * 2013-01-30 2014-11-12 清水化学株式会社 飲食品添加用グルコマンナン及びそれを含む飲食品
WO2014196619A1 (fr) * 2013-06-07 2014-12-11 株式会社 荻野商店 Procédé de fabrication de poudre de glucomannane de konjac stérilisée, et poudre de glucomannane de konjac stérilisée obtenue selon ce procédé
JPWO2014196619A1 (ja) * 2013-06-07 2017-02-23 株式会社荻野商店 滅菌コンニャクグルコマンナン粉の製造方法及びこの方法により得られた滅菌コンニャクグルコマンナン粉
CN107163156A (zh) * 2017-05-17 2017-09-15 宁波拜尔玛生物科技有限公司 基于纳米技术制备的葡甘聚糖及其在石油工业中的应用
CN107266598A (zh) * 2017-05-17 2017-10-20 宁波拜尔玛生物科技有限公司 基于纳米技术制备的功能糖及其在医药领域的应用
CN107163156B (zh) * 2017-05-17 2019-07-09 宁波拜尔玛生物科技有限公司 基于纳米技术制备的葡甘聚糖及其在石油工业中的应用
JP2021159064A (ja) * 2020-04-01 2021-10-11 陝西理工大学 多酵素によるコンニャク精粉酵素分解物及びその製造方法
CN112813502A (zh) * 2020-12-30 2021-05-18 常州高特新材料股份有限公司 一种单晶硅刻蚀制绒添加剂及其应用
CN112813502B (zh) * 2020-12-30 2022-05-20 常州高特新材料股份有限公司 一种单晶硅刻蚀制绒添加剂及其应用
JP2023020621A (ja) * 2021-07-30 2023-02-09 岩井機械工業株式会社 滅菌装置
JP2023168898A (ja) * 2022-05-16 2023-11-29 伊那食品工業株式会社 気泡安定剤、含気性組成物および含気性組成物の気泡安定化方法
JP2023168901A (ja) * 2022-05-16 2023-11-29 伊那食品工業株式会社 離水抑制剤および離水抑制方法、ならびに離水抑制剤を含有する食品および冷凍食品
JP7487958B2 (ja) 2022-05-16 2024-05-21 伊那食品工業株式会社 離水抑制剤および離水抑制方法、ならびに離水抑制剤を含有する食品および冷凍食品
JP7535320B2 (ja) 2022-05-16 2024-08-16 伊那食品工業株式会社 気泡安定剤、含気性組成物および含気性組成物の気泡安定化方法

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